Steak: One Man's Search for the World's Tastiest Piece of Beef Paperback – 26 Apr 2011
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Schatzker has done an ace job of combining interesting historical facts and stories, dense lessons on food and animal science, and amusing accounts of his steak-seeking travels into an entertaining, story-shaped narrative arc --Globe and Mail
Through his passion and intellectual curiosity and sheer power of description, Schatzker builds a narrative that reveals a deep relationship between him and the animal whose flanks and haunches and loins he is so fond of consuming --Associated Press
Schatzker writes with wit, pace and grace, and a gentle, self-deprecating humor that makes him the Bill Bryson of beef --Bloomberg --This text refers to the Hardcover edition.
About the Author
Mark Schatzker is an award-winning writer based in Toronto. He is a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the "Globe and Mail", " Conde Nast Traveler", and "Bloomberg Pursuits". He is the author of "The Dorito Effect: The Surprising New Truth About Food and Flavor "and "Steak: One Man s Search for the World s Tastiest Piece of Beef".
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Top Customer Reviews
My one criticism, in the ebook at least, were the lack of photos. I know what a rib eye looks like, but some of the cuts mentioned are uncommon and images would have helped.
If you care about what you eat, this is an essential book and well worth the read.
Most Helpful Customer Reviews on Amazon.com (beta)
Check out what Mark has to share about his personal love for beef and his disappointment with the "mediocre" steaks he was consuming, how his career as a travel and food journalist helped him find the perfect steak, what's wrong with most steaks that people are consuming, the problem of grain-fed beef, why inexpensive steaks aren't necessarily a good thing, how we can get people to want the better quality of beef, the influx of grass-fed beef in conventional grocery stores, why all grass-fed beef is not necessarily good, the parts of the cow that are not as popular but are delicious like the tongue (where it is hugely popular in Japan), the benefits of the various cuts of beef, why cows are supposed to be eating grass to create the protein and fat in beef, why you should never marinate a strip or flank steak, which is his favorite steak and why, his online resource for finding the good steaks vs. the not-so-good steaks, why restaurants aren't necessarily serving the best steaks, how people would find the ranches and farms selling these quality cuts of beef, the most exotic places he visited in his research for his book to find the best steaks, whether grain can play any role in the process of raising cattle, what his thoughts are on promoting grass-fed beef and the alleged lack of pasture land for the cows, why people are more apt to "settle" for inferior cuts of beef, and his future plans for future projects.
If you're not hungry for a sizzling (grass-fed) steak after listening to Mark Schatzker, then you're not livin' la vida low-carb! Get STEAK and eat this one up!
Schatzker's book is a steak lover's feast. He explores the merits of grass or grain fed beef and much more while taking you on a carnivorous journey around the world, a journey that will introduce you to the most subtle and delightful differences between extraordinaty steak and ordinary meat.
We strive to raise the best grass fed steak around, and the one thing/place/person that I was surprised that he left out was Joel Salatin at Polyfaced Farms. Joel was the only missing element that would have completely covered the subject.
This is an excellent read, but do be warned...it got technical. But, not in an overpowering, heady way. He would sneak it in on you, and slam you in the face with it. People really need to know this information though. They need to know what goes into making the meat that they eat. They need to know the influence that industry is having over research and regulation in the food world. They need to understand how this then ties into the government regulations, and how it affects the product that ends up on the plate. The quality of food has gone down quickly in the past 20 years. Why arn't more people throwing a fit about it? Thank Goodness for books and people like this that are working to reverse the trend, and overcome it. Great work! Great Book! Great Writing!